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Semolina Cake with Orange & Mint Drizzle

This quick & easy semolina cake recipe with orange & mint drizzle is an impressive bake. Full of flavour and deliciously moist, this is the easiest flourless cake recipe you could wish for.
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Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Worldwide
Keyword: flourless cake, orange drizzle, semolina cake
Servings: 8
Calories: 308kcal
Author: Jane Saunders

Ingredients

Cake Ingredients

  • 100 g Semolina coarse
  • 100 g Caster sugar
  • 50 g Ground almonds (almond meal)
  • 1 tsp Baking powder
  • 1/4 tsp Bicarbonate of Soda (baking soda)
  • 1/4 tsp Salt
  • 1 Egg large, free-range
  • 120 g Greek yoghurt
  • 90 ml Milk Whole (full fat)
  • 2 tbsp Orange zest
  • 1 tbsp Orange juice
  • 110 g Butter Melted

Orange Drizzle Topping Ingredients

  • 45 ml Orange juice
  • 15 ml Lemon juice
  • 8 Mint leaves
  • 100 g Granulated sugar

Instructions

  • Preheat oven to 180C/ 350F/ Gm 4 and grease and line an 8 inch springform cake tin
  • Put the dry ingredients (semolina, sugar, almond, salt, baking powder and baking soda into a medium bowl. Stir with a balloon whisk
  • In a small bowl mix together the yoghurt, egg and milk, then pour into the dry ingredients
  • Mix until smooth, using the balloon whisk
  • Next, whisk in the orange juice & zest
  • Finally, add the melted butter and mix again
  • Pour into the prepared tin & bake for 45-50 minutes until the top is dark golden in colour and a skewer poked into the centre comes out clean
  • When the cake is almost cooked, start preparing the drizzle topping by mixing the orange and lemon juice together and blitzing the mint leaves in, using a stick blender until they are finely broken down
  • As soon as the cake comes out of the oven, add the sugar to the juice, stiring only briefly
  • Poke holes all over the cake using a cocktail stick and spoon the drizzle topping evenly over the cake
  • Leave the cake to cool completely in the baking tin, then carefully release the cake tin and remove the baking parchment
  • Store for up to 3 days, well wrapped, at room temeperature

Nutrition

Calories: 308kcal | Carbohydrates: 38g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 225mg | Potassium: 126mg | Fiber: 1g | Sugar: 27g | Vitamin A: 460IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg